{Carrabba's} Pasta Rambo

I love finding restaurant recipes, and then making them at home. This is one of my favorite pasta dishes at Carrabba's and when I spotted this recipe in the newspaper I could not be happier. Shrimp, linguine, and vegetables in a lemon butter sauce. What could be better? The lemon butter sauce is the star in this dish, and without it, well... it would be just any other pasta dish. 

This is a quick entree to make your loved one and screams romance all over! Since Valentine's day is on a Tuesday this year this makes for a satisfying yet romantic dinner that will sure to wow your partner in crime. Top it with fresh parmesan and basil and you'll feel like you are dining at a restaurant! 

Source: Orlando Sentinel, 1/18/2012
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4


Pasta Ingredients:
1lb linguine
2 tbsp olive oil
10 oz sliced white mushrooms
1lb medium shrimp, peeled, deveined
1 cup spinach leaves, stemmed, washed, chopped
2 plum tomatoes, seeded and diced
2 tbsp chopped fresh basil
salt and pepper to taste
Parmesan Cheese


Lemon Butter Sauce Ingredients:
12 tbsp cold unsalted butter
2 tbsp yellow onion, minced
2 garlic cloves, minced
1/3 cup dry white wine
3 tbsp lemon juice


Directions:
1. For lemon sauce, melt one tablespoon butter in nonreactive skillet on medium. Stir in onion and garlic and let it cook for about 3 minutes. Add wine and lemon juice. Bring to a boil. Cook until liquid reduces to two tablespoons, 3 minutes. Reduce heat to low. Whisk in remaining butter one piece at a time. The butter should soften into an emulsified sauce in 3 minutes. Season with salt and pepper. Remove from heat. *Sauce can be stored at room temperature for up to two hours.
2. Cook pasta in boiling salted water until al dente.
3. Heat one tablespoon oil in skillet on medium-high. Stir in mushrooms, 5 minutes. Transfer to bowl. Heat remaining oil in skillet. Stir shrimp until barely opaque around edges, 1-1/2 minutes. Stir in chopped spinach, 1 minute. Stir in tomatoes, 1 minute. Return mushrooms to pan. Stir in lemon sauce and basil. Reduce heat to low. Stir sauce 30 seconds. Season with salt and pepper.
4. Drain pasta; return to pot. Stir in sauce. Serve with parmesan and fresh basil.